@article{(Open Science Index):https://publications.waset.org/pdf/9999528,
	  title     = {Antimicrobial Agents Produced by Yeasts},
	  author    = {T. Buyuksirit and  H. Kuleasan},
	  country	= {},
	  institution	= {},
	  abstract     = {Natural antimicrobials are used to preserve foods that
can be found in plants, animals, and microorganisms. Antimicrobial
substances are natural or artificial agents that produced by
microorganisms or obtained semi/total chemical synthesis are used at
low concentrations to inhibit the growth of other microorganisms.
Food borne pathogens and spoilage microorganisms are inactivated
by the use of antagonistic microorganisms and their metabolites.
Yeasts can produce toxic proteins or glycoproteins (toxins) that cause
inhibition of sensitive bacteria and yeast species. Antimicrobial
substance producing phenotypes belonging different yeast genus
were isolated from different sources. Toxins secreted by many yeast
strains inhibiting the growth of other yeast strains. These strains show
antimicrobial activity, inhibiting the growth of mold and bacteria.
The effect of antimicrobial agents produced by yeasts can be
extremely fast, and therefore may be used in various treatment
procedures. Rapid inhibition of microorganisms is possibly caused by
microbial cell membrane lipopolysaccharide binding and in
activation (neutralization) effect. Antimicrobial agents inhibit the
target cells via different mechanisms of action.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {8},
	  number    = {10},
	  year      = {2014},
	  pages     = {1114 - 1117},
	  ee        = {https://publications.waset.org/pdf/9999528},
	  url   	= {https://publications.waset.org/vol/94},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 94, 2014},
	}